Fry the diced onion and crushed garlic until the onion has softened. Add 250g of spinach to the pan and cook until it has wilted, then squeeze to drain it.

Mix in a pot of ricotta (about 250g or the same weight as the spinach). Add a teaspoon of nutmeg, a pinch of salt and a very generous grating of black pepper.

At this point you can add you special added ingredient. I chose half a pack feta but hard-boiled eggs or a smaller amount of blue cheese would also work. Mix it well.

Next, spray oil on both sides of each sheet of filo (I used four), gently line the cake tin with them at a variety of angles, leaving the excess to hang over the sides. Whack your mix in and pile the excess filo on top allowing it to create peaks and folds that will crisp.

Roasted Sweet Potato, Red Onion and Feta Salad

Peel your sweet potato and slice it into medallions. Par-boil for five to ten minutes. Meanwhile, peel and slice your red onion. Pan fry both of these with a little olive oil until the onions are soft and the potato is browned.

While that’s cooking, mix your spinach, seeds and diced feta in a bowl.

Leave your potato and onion to cool slightly, then add those to the salad. Next add a sprinkle of chopped mint, a light splash of olive oil and the juice of half a lime. (I popped the rest in a bottle of beer to have with it — well, the salad cancels the beer out, no?)